14
Adjustment
: Schnitzel
(without sectioning blade, install bottom Multi-cutter.)
Nr.
Material
State
Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1
Pork
cool 4°C
10
0
10,0
0
2
Pork
froz. -3°C
10
0
10,0
0
Adjustment
: Roulades
(without sectioning blade, install bottom Multi-cutter.)
Nr.
Material
State
Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1
Pork
cool 4°C
6
0
10,0
2
2
Beef
cool 4°C
6
0
6,0
2
3
Veal
cool 4°C
6
0
6,0
2
4
Turkey
cool 4°C
6
0
6,0
2
Adjustment
: Cordon Bleu
(without sectioning blade, install bottom Multi-cutter.)
Nr.
Material
State
Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1
Pork
cool 4°C
10
0
10,0
6
2
Beef
froz. -3°C
6
0
3,0
6
Adjustment
: Steak
(With sectioning blade and Multi-cutter frame.)
Nr.
Material
State
Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1
Pork
cool 4°C
0
0
10,0
0
2
Beef
cool 4°C
0
0
10,0
0
Adjustment
: Cutlets
(with cutlet blade and Multi-cutter frame.)
Nr.
Material
State
Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1
Pork
cool 4°C
0
0
15,0
6
Adjustment : Salami
Nr.
Material
State
Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Lengthmm
Pre-Comp
1
Pork
cool 4°C
12
12
4,0
6
2
Pork
cool 4°C
24
24
4,0
6
Adjustment: Ochsenmaul
Nr.
Material
State
Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
Pre-Comp
Summary of Contents for SR1 turbo
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